Veggie Skeleton Dip
Have a healthy Halloween party with this fun Veggie Skeleton Dip. The dip can be made in minutes, and while it’s chilling in the fridge, the kids can help you build the “skeleton”!
I’m always a fan of ways to make eating vegetables fun, especially when children are involved in the preparing of meals and snacks. This dip can be made as-is or by using nonfat plain greek yogurt in place of the cream cheese and buttermilk with the seasonings as directed, or with a prepared dip seasoning mix instead. Use this recipe as an opportunity to have kids try new veggies, too-sugar snap peas or jicama sticks can easily be substituted for bell peppers in this recipe if your kids haven’t tried those yet! The Dietary Guidelines for Americans recommends that children eat five servings of fruits and vegetables a day. If you’re concerned about your child’s diet ask your Pediatrician or a Registered Dietitian for individualized guidelines for your child.
- 12 oz 1/3-less-fat cream cheese softened
- 1/2 cup nonfat buttermilk
- 3 tsp chopped fresh dill
- 3 small garlic cloves minced fine
- 3/4 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 5 fresh mushrooms sliced
- 1/2 cucumber sliced
- 1 red bell pepper sliced
- 1/4 yellow bell pepper sliced
- 4 baby carrots cut in half lengthwise and horizontally
- 2 stalks celery
- 1/2 cup broccoli florets
- 2 pitted black olive slices
In a bowl, combine cream cheese, buttermilk, dill, garlic, onion powder, salt and pepper. Cover with plastic wrap and keep chilled while assembling the veggie skeleton.
On a platter, arrange mushroom slices about halfway down the platter to make the “hips” of the skeleton. Starting at the top center of the mushrooms, arrange a row of cucumber slices going up to make the “torso” of the skeleton. Arrange about 5 slices of red bell pepper on each side of the cucumber slices to make the “ribs” of the skeleton. Arrange 2 yellow bell pepper slices to make the “shoulders” of the skeleton.
Arrange 2 baby carrots on each side of the red bell pepper “ribs” to make the “arms” of the skeleton. Arrange celery stalk pieces coming out from the bottom of the mushrooms to make the upper “legs” of the skeleton. Arrange red and yellow bell pepper slices under the celery slices to make the bottom part of the “legs” of the skeleton. Arrange 4 small broccoli florets to make the “hands” and “feet” of the skeleton.
Serve the dip in a small white bowl and place it at the top of the skeleton to make the “head” of the skeleton. Decorate the dip with olive slices for the “eyes” and broccoli florets for the “hair.”
Yield: 16 servings
Serving Size: about 2 Tbsp of dip
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
Baldwin Publishing, Inc. Copyright indicia (© 2007 – 2017 Baldwin Publishing, Inc.). All rights reserved.
Health eCooking® Trademark indicia (® Health eCooking is a registered trademark of Baldwin Publishing, Inc.)
No information provided in any recipe and/or other product or service is a substitute for professional medical advice and should not be interpreted as treatment recommendations. ALWAYS SEEK THE ADVICE OF A PHYSICIAN OR OTHER QUALIFIED HEALTH PROVIDER WITH ANY QUESTIONS REGARDING A MEDICAL CONDITION.